Steak and mushroom pie

Select 'Post' to show off your original recipe and let others in the Community Recipe Swap try it for themselves. If you want to make this recipe available to only your Community friends, select 'Save to my Profile'.

Instructions

Heat the oil in a large saucepan over a high heat. Add the meat and brown in batches. Set aside on a plate. Add the onion to the same saucepan and cook for a further 3-5 minutes or until soft.

Add the stock, mushrooms, carrot and parsley to the saucepan. Bring to the boil, then reduce the heat. Cover and simmer for 1 1/2 hours or until the meat is very tender. Check the level of liquid from time to time, topping up with a little extra water if necessary.

Preheat the oven to 220C.

Season the cooked meat with salt and pepper. Stir in the blended cornflour and cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.

Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife. Use the excess pastry trimmings to make leaves for decoration. Position them on top, and brush the entire surface with milk. Bake for 25-30 minutes, until puffed up and golden brown.

Notes

This is the perfect dish for entertaining as you can make the meat filling the day before and refrigerate. The next day, simply place the pastry layer on top and bake for 30 minutes. Too easy!

ADVERTISEMENT

Rate and review this recipe

You can access thousands of recipes by subscribing to WeightWatchers.com.auLearn more

This was super yummy and although it takes while to cook it's simple to make.
I would add extra vegies next time - perhaps pumpkin and zucchini.
Recipe says serves 6 but these would be very small portions. I served 4 for 8PP each.